Moroccan-spiced chicken with couscous & salad

Name: Moroccan-spiced chicken with couscous & salad
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Ingredients: 1.6 kg pack Essential British Chicken Drumsticks; 1 tbsp sumac; 1 tbsp Cooks' Ingredients Ras El Hanout; 6 clove/s garlic, peeled; 2 tbsp olive oil; 1 tsp salt; 1 tsp coarsely ground black pepper; 1 bulb/s fennel, finely sliced, fronds reserved; 400 g can Essential Chopped Tomatoes; 300 g essential couscous; 1 unwaxed lemon, zest and juice; 200 g pack Essential Crunchy Salad

Drumsticks are such good value and taste really special when cleverly spiced and baked in rich tomato sauce. Get them prepared up to 24 hours ahead.

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High protein1 of your 5 a day

Serves6
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

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Ingredients

1.6kg pack Essential British Chicken Drumsticks
1 tbsp sumac
1 tbsp Cooks' Ingredients Ras El Hanout
6 clove/s garlic, peeled
2 tbsp olive oil
1 tsp salt
1 tsp coarsely ground black pepper
1 bulb/s fennel, finely sliced, fronds reserved
400g can Essential Chopped Tomatoes
300g essential couscous
1 unwaxed lemon, zest and juice
200g pack Essential Crunchy Salad

Method

Preheat the oven to 220ºC, gas mark 7. Put the chicken in a large bowl with the sumac, ras el hanout, garlic, 1 tbsp olive oil and seasoning. Rub well to coat the chicken.
Scatter the fennel into a large roasting tin, then put the chicken and garlic on top. Pour the tomatoes over, then add 50ml water to the tray and roast for 30-35 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains.
Meanwhile, put the couscous into a large bowl. Add enough freshly boiled water to cover the grains by 2cm, season well, then cover and set aside. Whisk the remaining 1 tbsp olive oil with the lemon zest and juice. When the chicken is ready, fluff up the couscous with a fork and fold in ½ the dressing. Dress the salad with the remainder. Serve, together with the chicken and reserved fennel fronds sprinkled over.

Cook’s tip

For more flavour and less waste, finely shred the harder core from the fennel, and any long stems too, and include them in the tray. They will soften down well in the sauce.